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Stir-Fried Rice Noodles with Shrimp Recipe

Stir-Fried Rice Noodles with Shrimps Recipe

4 servings

Sea or bay scallops can be substituted for the shrimp.



1 package rice noodles

4 green onions, thinly sliced

1 tablespoon finely chopped gingerroot

8 ounces peeled, deveined shrimp

1 tablespoon vegetable oil

2 cups shredded napa cabbage

1 cup reduced-sodium chicken broth

2 tablespoons dry sherry

2-3 teaspoons light soy sauce

1/2-1 teaspoon Szechuan chili sauce


Place noodles in large bowl, pour cold water over to cover. Let stand until noodles separate and are soft, about 15 minutes, drain. Stir-fry green onions, gingerroot, and shrimp in oil in wok or large skillet until shrimp are cooked, about 5 minutes, remove from wok. Add cabbage to wok and stir fry 1 minute, stir in remaining ingredients. Heat to boiling, reduce heat and simmer, uncovered, until noodles have absorbed all liquid, about 5 minutes. Return shrimp mixture to wok, stir-fry until hot, 2 to 3 minutes.


Per Serving:

Calories: 292

% of calories from fat: 13

Fat (gm): 4.2

Saturated fat (gm): 0.6

Cholesterol (gm): 87.1

Sodium (mg): 223

Protein (gm): 17.1

Carbohydrate (gm): 46.6

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